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Coconut Lavender Lemonade: A Refreshing Summer Twist

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A refreshing twist on lemonade with floral lavender and creamy coconut.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1 cup water (for simple syrup)
  • 1 teaspoon dried culinary lavender buds
  • 1 cup fresh lemon juice (about 6–8 lemons, depending on size)
  • 4 cups cold water (for lemonade)
  • 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
  • Lemon slices, for garnish (optional)
  • Lavender sprigs, for garnish (optional)
  • Ice cubes

Instructions

  1. In a small saucepan, combine sugar and 1 cup water.
  2. Stir in lavender buds.
  3. Heat over medium heat, stirring until sugar is dissolved.
  4. Simmer gently for 5 minutes.
  5. Remove from heat and let steep for at least 30 minutes (or longer for stronger flavor).
  6. Strain through a fine-mesh sieve (lined with cheesecloth if available) to remove lavender buds. Discard buds.
  7. Cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
  8. Refrigerate the can of full-fat coconut milk overnight (at least 8 hours).
  9. Open the can carefully without shaking.
  10. Scoop out the thick coconut cream from the top, leaving the watery liquid behind.
  11. Reserve the coconut water for other uses (optional).
  12. Whip the coconut cream with an electric mixer for a minute or two until it’s light and fluffy (optional).
  13. Juice the lemons to yield 1 cup of fresh lemon juice.
  14. In a large pitcher, combine lemon juice and 4 cups cold water.
  15. Pour in ¾ cup of cooled lavender simple syrup (adjust to taste).
  16. Gently fold in the coconut cream.
  17. Stir well to combine.
  18. Taste and adjust sweetness and lavender flavor as needed.
  19. Chill in the refrigerator for at least 30 minutes before serving.
  20. Fill glasses with ice.
  21. Pour the Coconut Lavender Lemonade over the ice.
  22. Garnish with lemon slices and/or lavender sprigs (optional).
  23. Serve immediately.

Notes

  • Adjusting Sweetness: Adjust the amount of sugar in the simple syrup to your preference.
  • Lavender Intensity: Adjust the amount of lavender buds or steeping time for a stronger lavender flavor.
  • Vegan: This recipe is naturally vegan.
  • Sparkling Lemonade: Substitute some of the water with sparkling water or club soda.
  • Other Herbs: Experiment with other herbs, such as rosemary or thyme, in the simple syrup.
  • Fruit Additions: Add other fruits, such as strawberries or raspberries, to the lemonade for a fruity twist. Muddle them slightly before adding them to the pitcher.
  • Make it Ahead: The lavender simple syrup can be made ahead of time and stored in the refrigerator for up to 2 weeks. The lemonade can also be made ahead of time, but it’s best to add the coconut cream just before serving to prevent it from separating.
  • Lemonade is too tart: Add more lavender simple syrup to sweeten it.
  • Lemonade is too sweet: Add more lemon juice to balance the sweetness.
  • Lemonade is not lavender-y enough: Add more lavender simple syrup or steep the lavender buds for a longer period of time next time.
  • Coconut cream is not separating: Make sure you are using full-fat coconut milk and that it has been refrigerated for a sufficient amount of time. Some brands of coconut milk separate better than others.
  • Lemonade is separating: This can happen if the lemonade sits for too long. Stir it well before serving. Adding a small amount of xanthan gum (about 1/8 teaspoon) can help to prevent separation.

Find it online: https://anasrecipes.com/coconut-lavender-lemonade/